Method of preparing a meat product having a texture similar to that of a primal cut and high polyunsaturated fat content

ABSTRACT

Primal cuts of meat are fabricated from coarse-sized pieces of lean uncooked muscle meat by mixing the same in the presence of vegetable oil having a polyunsaturated fat content exceeding its saturated fat content, the amount of vegetable oil being sufficient so that the overall polyunsaturated fat content of the final product at least equals the saturated fat content thereof. Usually a small amount of seasoning such as ordinary salt, and preferably antioxidant treated salt, may be incorporated. Desirably, a small percentage of an edible polyphosphate is also incorporated in the mixture. The mixing of ingredients is continued until sufficient exudate is emitted from the pieces of meat to bind the same together. The mixed mass is formed into one or more bodies of predetermined cross section and then, either cooked directly, or frozen for subsequent cooking. Roasts, chops and other primal cuts characterized by higher than normal polyunsaturated fat content may be fabricated from pieces of whole muscle meat in accordance with this procedure. This invention relates, generally, to innovations and improvements in fabricating bodies of meat having textures similar to those of primal cuts and characterized by substantially higher than normal content of polyunsaturated fat.

U ite States Patent Olson et al.

[ 5] Mar. 14, 1972 [54] METHOD OF PREPARING A MEAT PRODUCT HAVING ATEXTURE SIMILAR TO THAT OF A PRIMAL CUT AND HIGH POLYUNSATURATED FATCONTENT [72] Inventors: Floyd C. Olson; Everett Podebradsky, both ofMadison, Wis,

[73] Assignee: Oscar Mayer & Company, Inc., Chicago,

Ill.

[22] Filed: Mar. 12,1969

[21] Appl.No.: 806,671

Primary Examiner-Hyman Lord AttorneyGreist, Lockwood, Greenawalt & Dewey[57] ABSTRACT Primal cuts of meat are fabricated from coarse-sizedpieces of lean uncooked muscle meat by mixing the same in the presenceof vegetable oil having a polyunsaturated fat content exceeding itssaturated fat content, the amount of vegetable oil being sufficient sothat the overall polyunsaturated fat content of the final product atleast equals the saturated fat content thereof. Usually a small amountof seasoning such as ordinary salt, and preferably antioxidant treatedsalt, may be incorporated. Desirably, a small percentage of an ediblepolyphosphate is also incorporated in the mixture. The mixing ofingredients is continued until sufficient exudate is emitted from thepieces of meat to bind the same together. The mixed mass is formed intoone or more bodies of predetermined cross section and then, eithercooked directly, or frozen for subsequent cooking. Roasts, chops andother primal cuts characterized by higher than normal polyunsaturatedfat content may be fabricated from pieces of whole muscle meat inaccordance with this procedure This invention relates, generally, toinnovations and improvements in fabricating bodies of meat havingtextures similar to those of primal cuts and characterized bysubstantially higher than normal content of polyunsaturated fat.

8 Claims, No Drawings METHOD OF PREPARING A MEAT PRODUCT HAVING ATEXTURE SIMILAR TO THAT OF A PRIMAL CUT AND HIGH POLYUNSATURATED FATCONTENT The natural animal fat content of meat is high in saturated fatsand low in polyunsaturated fats. In recent years there has arisen adietetic requirement for primal cuts of meat (e.g., chops, steaks,roasts, etc.) which have an adequate fat content for purposes of flavorand texture but in which the ratio of the content of polyunsaturated fatto the content of saturated fat is at least one to one, and greater ifdesired.

The object of the present invention, generally stated, is the provisionof fabricated primal cuts of meat having the texture and flavorordinarily associated with and characteristic of such primal cuts, butin which the content of polyunsaturated fat is much higher than normaland is at least sufficient so that the ratio thereof to the content ofsaturated fat is at least one to one.

Another object of the invention is the provision of a practical andeconomical method of producing primal cuts of meat of the characterdescribed.

Certain other objects of the invention will, in part, be obvious andwill in part appear hereinafter.

For a more complete understanding of the nature and scope of theinvention, reference may now be had to the following detaileddescription thereof in which working examples are set forth giving thepresently preferred embodiments of the inventlon.

As indicated, the term primal cut designates whole, uncooked bodies offresh or frozen raw meat such as roasts, steaks, chops, loins, shouldersand hams, as distinguished from ground meat products such as hamburgermeat, meat loaf, or fresh pork sausage.

Although the nutritional value may be the same, there is a widedifference in the texture flavor and eating properties between a primalcut, e.g., a sirloin steak, and the same quantity or piece of meatground into hamburger meat. The present invention pertains to making orfabricating bodies of meat having texture similar to those of primalcuts as distinguished from ground meat.

GENERAL PROCEDURE Any source or type of whole, uncooked or raw meat maybe used in practicing the invention including pork, beef, veal, lamb,chicken, turkey or fish, or any combination thereof. Lean meat of anyone of the foregoing types is trimmed to remove external fat andgristle. The lean meat is cut or coarse ground into pieces preferablyweighing at least about A pound each, although pieces as small as 1ounce may be used, especially when mixed with larger pieces. Forexample, boneless pork loin may be utilized as a source of lean meatpieces. After the loins have been trimmed to remove backstrap and otherfat they may be cut into strips about 1 inch by 1 inch in cross sectionand about 6 inches long, or the loins may be ground through a coarseplate such as one having one inch to l 9% inch size openings. It is notnecessary that the pieces of lean meat be of either uniform size orshape.

The pieces of coarse, lean, uncooked muscle meat constitute the mainingredient used in practicing the invention. On a percentage basis thepieces of lean meat will usually constitute at least about 85 percent byweight of the total product.

The content of polyphosphate when used in the mixture ranges upwardlyfrom a minimum amount sufficient to improve and enhance the bindingtogether of the pieces of lean meat into one unitary mass which may beformed, sliced and cooked without falling apart. An excess ofpolyphosphate is to be avoided since it will impart bitterness to theproduct. A generally satisfactory range of concentration ofpolyphosphate is from 0.05 to 0.75 percent of the mixture. Variouspolyphosphates having various positively and negatively charged radicalsmay be used including any of the sodium, potassium or ammonium salts oftripolyphosphoric acid, pyrophosphoric or hexametaphosphoric acid.Usually a sodium salt will be employed, e.g., sodium tripolyphosphate,

tetrasodium pyrophosphate or sodium hexametaphosphate. Ordinary salt(sodium chloride) up to about 3 percent by weight of the product may beincluded but its presence tends to reduce shelf life if the product isfrozen and held in the frozen state because of the development ofdiscoloration in the frozen products and of rancidity in freeze-driedproducts. Color retention of the frozen products is improved ifantioxidant salt (i.e., sodium chloride carrying a small proportion offood antioxidant) is used. Suitable antioxidant salts are described inU.S. Pat. No. 2,511,804 dated June 13, I950.

The mass of pieces of lean meat, vegetable oil having a polyunsaturatedto saturated fat ratio (P/S) greater than two, polyphosphate and saltmay be mixed in any suitable mixing equipment such as ribbon blender, aBuffalo Mixer, a chumtype mixer, Moyno pump, etc. Preferably, the mixeris equipped with a vacuum attachment so the latter portion of the mixingcycle or phase can be carried out under vacuum. The mixing time mayrange from approximately 3 to 30 minutes, being continued untilsufficient exudate is emitted from the pieces of meat to bind themtogether. Typically, a

batch is mixed for approximately 7 minutes and then mixed EXAMPLE 1Polyunsaturated/saturated (P/S) fat ratio of l/ l.

Boneless pork loins of 7/9 lb. avg. weight were trimmed of external fatand gristle. The lean meat was cut into pieces about 1 inches X l inchesX 6 inches. The following ingredients were mixed in a Buffalo Mixer for7 minutes followed by an additional 5 minutes under vacuum:

Ingredient Wt. (lb) Lean pork loin pieces 38 Cum oil LB Antioxidant salt04 Tetrasodiumpyrophosphate 0.2

The mixed material was stuffed into forms having the cross section ofpork loins and frozen in a 20 F. freezer. After the material was frozenit was removed from the forms and part of the product was sliced intoinch thick chops, and part was left in loaves of several pounds forpreparation as roasts."

Chops fried in a pan held together and tasted nearly the same as productmade without corn oil. Roasts" were oven heated then sliced thinly withan electric knife. The slices held together and tasted similar toproduct made without corn oil.

EXAMPLE 2 P/S ratio of 2/1.

Boneless pork loins of 7/9 lbs. avg. weight were trimmed of external fatand gristle. The lean meat was cut into pieces about 1 inch X 1 inch X 6inch The following ingredients were mixed 12 minutes, held overnight ina 32 F. cooler then remixed under vacuum for 12 minutes:

Wt. (lb.)

Ingredient Lean pork loin pieces 34.5 Corn oil 43 Antioxidant salt 0.4Tetrasodiumpyrophosphate 0.2

The mixed material was stuffed into forms and frozen as in Example 1.The resulting chops" and roasts were comparable to those obtained inExample 1.

EXAMPLE 3 W5 ratio of 3/1.

Same as Example 2 but with the following formulation:

Ingredient Wt. (1b.)

Lean pork loin pieces 34.0 Safflower oil 5.4 Antioxidant salt 04Tetrasodiumpyrophosphate 0.2

EXAMPLE 4 Beef with polyunsaturated/saturated fat ratio of if 1 Beef hamsets of canner/cutter grade were trimmed of fat and gristle. The leanmeat was cut into pieces about 1 inch X 1 inch X 6 inches. The followingingredients were mixed for 7 minutes followed by an additional 5-minutemix under vacuum:

Ingredient Wt. (lbs) Lean beef ham sets 38 Safllower oil I .8Antioxidant salt 0.4 Tetrasodiumpyrophosphatc 0.2

EXAMPLE 5 Turkey breast meat with polyunsaturated/saturated fat ratio of2/1.

Boneless turkey breast meat was cut into pieces no larger than A pound.The following ingredients were mixed for seven minutes followed by anadditional 5-minute mix under vacuum:

ingredient Wt. (lbs.)

Boneless turkey breast meat 39 Sunflower oil 0.4 Antioxidant salt 0.4Tetrasodiumpyrophosphate 0.2

The mixed material was stuffed into No. 6 fibrous casings and frozen ina F. freezer.

In the foregoing examples the corn oil, safflower oil, and sunflower oilmay be in whole or part replaced with other edible vegetable oils in theamounts to give the proper P/S ratio. Such other oils include soybeanoil, peanut oil and cottonseed oil. The tetrasodiumpyrophosphate may bereplaced in whole or part by other edible polyphosphates such as sodiumtripolyphosphate or sodium hexametaphosphate. While the polyphosphatehas a preserving action, particularly when the product is held in thefrozen condition, and also has moisture retention properties,nevertheless, the same may be omitted from products where these actionsare not particularly necessary or desired.

The manner in which the amount of vegetable oil to be included in aformulation may be illustrated as follows in preparing a white turkeymeat product having a PIS=2 and using sunflower oil as thepolyunsaturated vegatable oil:

Fat in turkey breast meat is 35.8 percent polyunsaturated and 40.0percent saturated fatty acids. This gives a PIS ratio of 0.9. To give aP/S ratio of 2. with Sunflower Oil:

Turkey breast meat fat content 1.2 percent For lbs. turkey 1.2 lbs. fat

.358 X 1 v2 0.43 lbs. polyunsaturated fatty acids .400 X l .2 .48 lbs.saturated fatty acids Let x Sunflower oil for P/S 2 Sunflower oilcontains 73.1 percent polyunsaturated fatty acids and 1 l .2 percentsaturated fatty acids.

.43 lbs.+73lx Z X 1.0 lbs. .l 12.x

Thus, for PIS 2, 100 lbs. of turkey will require 1.0 lbs. of SunflowerOil.

We claim:

1. The method of preparing a meat product having a texture similar tothat of a primal cut and an overall polyunsaturated to saturated fatcontent ratio of at least about 1 to l, which comprises, mixingcoarse-sized pieces of lean, uncooked muscle meat for the most partweighing at least about 4 ounces each and a vegetable oil having apolyunsaturated fat content exceeding its saturated fat content in aproportion sufficient to provide said overall polyunsaturated tosaturated fat content ratio of at least about one to one, said mixingbeing continued for at least about 3 minutes until sufficient exudate isemitted from said pieces of meat to bind said pieces together, formingthe resultant mass into as least one body of predetermined cross sectionwhich is adapted to be cooked directly or to be frozen and subsequentlycooked.

2. The method of claim 1 wherein said vegetable oil is selected from thegroup consisting of corn oil, safflower oil, peanut oil, sunflower,soybean oil, and cottonseed oil.

3. The method of claim 1 wherein seasoning salt up to about 3 percent byweight is included in the mass undergoing said mixing.

4. The method of claim 3 wherein said seasoning salt has been treatedwith at least one food antioxidant.

5. The method of claim 1 wherein from about 0.05 to about 0.75 percentby weight a polyphosphate is incorporated in the mass undergoing saidmixing.

6. The method of claim 5 wherein the positively charged radical of saidpolyphosphate is selected from the group consisting of sodium, potassiumand ammonium radicals and the negative radical is selected from thegroup consisting of the tripolyphosphate, pyrophosphate andhexametaphosphate radicals.

7. The method of claim 6 wherein seasoning salt up to about 3 percent byweight is included in the mass undergoing said mixing.

8. The method of claim 7 wherein said seasoning salt has been treatedwith at least one food antioxidant.

UNITED STATES PATENT OFFICE CERTIFICATE OF EECTIUN I Patent N 3 DatedMarch 1 4,

Inventor(s) Floyd Olson et al It is certified that error appears in theabove-identified patent and that said Letters Patent are herebycorrected as shown below:

In column 2, line 66, before the word "The" insert a In column A, line25, before the number "731x" insert a In column t, line 47, after theword "sunflower" insert the word --oil-- Signed and sealed this 29th dayof August 1972.

(SEAL) Attest:

EDWARD M.FLETCHER,JR. ROBERT GOTTSCHALK Attesting Officer Commissionerof Patents FORM PC4050 USCOMM-DC 60376-P69 U.S, GOVERNMENT PRINTINGOFFICE 1 I959 O 366-334

2. The method of claim 1 wherein said vegetable oil is selected from thegroup consisting of corn oil, safflower oil, peanut oil, sunflower oil,soybean oil, and cottonseed oil.
 3. The method of claim 1 whereinseasoning salt up to about 3 percent by weight is included in the massundergoing said mixing.
 4. The method of claim 3 wherein said seasoningsalt has been treated with at least one food antioxidant.
 5. The methodof claim 1 wherein from about 0.05 to about 0.75 percent by weight ofpolyphosphate is incorporated in the mass undergoing said mixing.
 6. Themethod of claim 5 wherein the positively charged radical of saidpolyphosphate is selected from the group consisting of sodium, potassiumand ammonium radicals and the negative radical is selected from thegroup consisting of the tripolyphosphate, pyrophosphate andhexametaphosphate radicals.
 7. The method of claim 6 wherein seasoningsalt up to about 3 percent by weight is included in the mass undergoingsaid mixing.
 8. The method of claim 7 wherein said seasoning salt hasbeen treated with at least one food antioxidant.